You´re right, by transforming a common food paradigm into a new shape, texture and temperature, it cause surprise and nostalgic feelings. It´s a pówerfull combo, but also rediscovering food culture or making new consepts it´s a meaningfull way of contrasting the other paradigm resource.
@brancron That's actually a big debate within the modernist camp of chefs. The general consensus is that if a chef goes completely off the rails and throw the old ideas completely away, then the diners simply can't connect to the dish in any way. The more successful of the modernist chefs are the ones that do updates and alterations to classics of their respective cultures.
I have a solution for ice that sinks: create a cup out of ice using a mold. With a frozen glass, the cocktail is cooled evenly but the rate of melting will actually decrease because it is a solid block of ice instead of multiple cubes with more surface area touching the liquid. This makes for a smoother, less watered-down cocktail over time. In addition, there is no "ice that hits you in the face". It's built in. :)
still wouldnt cool evenly. Ice wold be in contact and have more surface area in contact with more of the liquid as opposed to your ice glass which will only be contact with the liquid on the outside ...
Finally someone talking about this.
You´re right, by transforming a common food paradigm into a new shape, texture and temperature, it cause surprise and nostalgic feelings. It´s a pówerfull combo, but also rediscovering food culture or making new consepts it´s a meaningfull way of contrasting the other paradigm resource.
Thanks Harvard for all your awesome videos! . It's an honor to learn with you!
thanks Harvard to share this great video..
@brancron That's actually a big debate within the modernist camp of chefs. The general consensus is that if a chef goes completely off the rails and throw the old ideas completely away, then the diners simply can't connect to the dish in any way. The more successful of the modernist chefs are the ones that do updates and alterations to classics of their respective cultures.
I have a solution for ice that sinks: create a cup out of ice using a mold. With a frozen glass, the cocktail is cooled evenly but the rate of melting will actually decrease because it is a solid block of ice instead of multiple cubes with more surface area touching the liquid. This makes for a smoother, less watered-down cocktail over time. In addition, there is no "ice that hits you in the face". It's built in. :)
still wouldnt cool evenly. Ice wold be in contact and have more surface area in contact with more of the liquid as opposed to your ice glass which will only be contact with the liquid on the outside ...
I wonder how Aquaria serves water, if a customer asks for it.
finally someone that can speak English fluidly
no offense to the past few chefs, it's just...... personal preference
great
I Like Texture in Food!, if someone gives Me a Bowl of Soup I am Grateful but consider it a "Drink!".
fluidly? lol